Prep
30 minsBake
15 minsServes
12-16Difficulty
Medium About
All the scrumptious, mouth-watering flavours of a classic British dessert – in miniature!
Watch video instructions or scroll for step-by-step
Banoffee pie consists of bananas, cream and toffee combined in a butter pasty or biscuit base. Some banoffee pie recipes also include coffee and/or chocolate as ingredients.
How to make mini Banoffee pies
Sift the flour and salt into a large mixing bowl. Add the vegetable fat and butter and rub in with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments until smooth, then wrap and chill for 10-15 minutes.
TOP TIP
To save time, you could always buy ready-made pastry tarts.
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Roll out the pastry thinly on a lightly floured surface and use a 7.5cm cutter to stamp out 16 rounds, re-rolling the pastry as necessary. Use to line 16 patty tins. Prick the bases with a fork, line with scrunched-up foil, then bake for 10-15 minutes.
Meanwhile, put the Lyle’s Golden Syrup into a saucepan with the Tate & Lyle Light Brown Soft Sugar and butter. Heat gently until melted and smooth, then boil steadily for 1 minute. Cool slightly.
Spoon the toffee filling into the cooked pastry tarts and leave until cold.
Shortly before serving, slice the bananas and arrange them on the toffee filling. Whip the cream in a chilled bowl and pipe or spoon some onto each tart. Serve, sprinkled with a little extra Tate & Lyle Light Brown Soft Sugar.
TOP TIP
Why not cover your mini pies in chocolate shavings for added effect? All you’ll need is a block of your favourite chocolate and a cheese grater or potato peeler. Remember, this mini banoffee pie recipe can be doubled, tripled or even quadrupled, should you need to cater for more people.
Ingredients – 5 items
1
Plain flour
Plus extra for rolling
Salt
White vegetable fat
Butter
Chilled, cut into pieces
Water
To mix
For the filling
Lyle’s Golden Syrup
Tate & Lyle Fairtrade Light Brown Soft Sugar
Butter
Cut into pieces
Banana
Sliced
Double cream
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
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With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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